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Home » Recipes » Vegetarian » Caprese tart with roasted tomatoes

Caprese tart with roasted tomatoes

June 19, 2017 by Alida Ryder 41 Comments

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This Caprese tart recipe is perfect for easy lunches and fast dinners. Flaky puff pastry, mozzarella, roasted tomatoes and fresh basil? Yes please!

 

Caprese tart

I made this tart a while ago when I had some friends coming over for lunch. I wanted to serve something light and easy and this tart was just the thing. The beauty of simple tarts like this is that everything can be prepped ahead of time and the tart can quickly be assembled and baked off before serving. It’s perfect for easy lunches or as a showstopping side dish at any gathering. (Can you just imagine this bad boy at your 4th of July party?!)

Caprese tart

I don’t always use buffalo mozzarella/fior di latte (fresh mozzarella) and have often used the firmer stuff best used on pizza, etc. Fresh mozzarella makes this Caprese tart completely luscious but can be a mission to get hold of and adds a little more work. Because fresh mozzarella is stored in liquid, you need to make sure that the cheese is well-dried before adding it to the tart. If you don’t, the bottom of the tart will be super soggy and you won’t get that lovely crisp base.

Caprese tart

My suggestion is to slice the cheese then dry each slice with a bit of kitchen towel to get rid of any excess moisture.

I served the Caprese tart with a simple green salad and it made such a lovely, relaxed lunch. Add a few bottles of chilled white wine for serious lunch goals.

Caprese tart with roasted tomatoes

This Caprese tart recipe is perfect for easy lunches and fast dinners. Flaky puff pastry, mozzarella, roasted tomatoes and fresh basil? Yes please!
4.08 from 77 votes
Print Pin Rate
Course: Caprese, Easy Recipe, Lunch, Pastry, Tart, Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Author: Alida Ryder

Ingredients

for the roasted tomatoes

  • 10 to matoes sliced into 1cm slices
  • 2 tablespoons olive oil
  • sea salt flakes
  • black pepper

for the tart

  • 1 roll ready-made puff pastry, defrosted
  • 200 g buffalo mozzarella/fior di latte sliced into 1/2 cm slices
  • 1 egg beaten
  • fresh basil leaves

Instructions

  • Pre-heat the oven to 200°c.
  • Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Season with salt and pepper and place in the oven.
  • Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.
  • Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.
  • To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet. Score around the edges to make a border, ensuring you don't cut through the pastry.
  • Place the tomatoes and mozzarella on the pastry, alternating between the two.
  • Brush the edges of the pastry with the beaten egg.
  • Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.
  • Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.
  • Remove from the oven and top with the fresh basil leaves. Serve immediately.

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Filed Under: Dinner Recipes, Lunch, Recipes, Salads & Starters, Sides, Vegetarian, Videos Tagged With: 4th of July, 4th of July recipe, buffalo mozzarella, Caprese, Caprese recipe, Caprese tart, Caprese tart with roasted tomatoes, cooking video, easy recipe, food video, lunch, Lunch recipe, recipe video, Tomatoes mozzarella, vegetarian, Video

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Comments

  1. Drew

    June 30, 2020 at 2:47 PM

    Thanks for the recipe, love it! I did everything on the pellet grill, which added a touch of wood fire flavor, and topped it with a light drizzle of a balsamic reduction. Absolutely amazing, and really impressed our guests!

    Reply
  2. AndreaJane

    July 13, 2019 at 7:03 AM

    This was absolutely delicious. It will be on full rotation at our house. Especially if I’m trying to impress someone. Roasting the tomatoes before hand makes all the difference. Thank you for the recipe!

    Reply
    • Alida Ryder

      July 14, 2019 at 2:09 PM

      Thanks so much Andrea!

      Reply
  3. Mary Ann | The Beach House Kitchen

    June 19, 2017 at 9:02 PM

    This is one of my favorite summer tarts Alida! I can’t wait to get some fresh Jersey tomatoes!

    Reply
    • Alida Ryder

      June 20, 2017 at 8:54 AM

      Mine too Mary Ann! Those Jersey tomatoes sound mighty good!

      Reply
  4. Ashley

    April 1, 2016 at 8:55 AM

    I made this lovely tart, but even after roasting the tomatoes there was so much liquid that the tart was really soggy (but still delicious)… Any advice would be appreciated!

    Reply
    • Alida Ryder

      April 4, 2016 at 9:00 AM

      That is very strange. Perhaps bake the tart until the pastry is cooked and then transfer to a wire rack and just allow the bottom to crisp up? Alternatively you can also put the tart in a baking sheet on the lowest shelf in your oven so that the base is close to the bottom element which should crisp up the pastry. It could also be that your oven isn’t really hot enough when you put the tart in so the pastry doesn’t get that immediately blast of heat?

      Reply
  5. Alida Ryder

    September 9, 2014 at 8:39 AM

    It could be that your tomatoes are much juicier than mine but by roasting them they should have much less moisture. I like the idea of placing it on a wire rack!

    Reply
  6. Sasha

    February 3, 2014 at 6:58 PM

    I have a question, I made this recently and the flavour was gorgeous, however mozzarella is a very wet cheese and the juice ran everywhere making the base soggy 🙁 Do you have any idea how to stop this happening? As I would like to make it again. Is it a case that the oven needs to be hotter?

    Reply
    • Alida Ryder

      February 3, 2014 at 6:59 PM

      Sasha, firstly, perhaps allow your mozzarella to drain well before using it and blot it with a clean cloth to remove most of the moisture? Then yes, a very hot oven will definitely help a lot. Put your tray at the bottom of the oven so that heat hits the pastry and makes it nice and crisp.

      Reply
  7. Alida Ryder

    January 22, 2014 at 4:26 PM

    Natalie, I would rather bake it at your destination if you can. I’m so scared that the base will be soggy and that will be a terrible disappointment.

    Reply
  8. Natalie

    January 19, 2014 at 7:28 PM

    Can I put it together and then bake later? I have to travel with it and want it hot but am worried that assembling it before may make it soggy?

    Reply
  9. Youmen Salam

    January 1, 2014 at 9:01 AM

    Happy new year…I did it but it took much more time than 20 min…and the dough remained not well cooked and saggy…any hint why?

    Reply
    • Alida Ryder

      January 1, 2014 at 10:25 AM

      I can only imagine it’s because your oven isn’t as hot as mine. Your oven needs to be nice and hot before you put the tart in so that the base can crisp up and cook properly. Perhaps bake it for longer or turn your heat up a little?

      Reply
      • Youmen Salam

        January 1, 2014 at 5:56 PM

        Thank you,will try again and let you know

        Reply
    • Tammy

      September 7, 2014 at 3:40 AM

      I made this today and the juice had everything soggy. I placed the tart onto a wire rack in the pan to raise the tart up out of juice. Worked beautifully.

      Reply
  10. Haloumi

    December 9, 2013 at 10:00 AM

    I finally got around to trying this gorgeous tart. Just before serving I drizzled just a little Balsamic reduction over the top and it was AMAZING, served with a rocket salad…. New family favorite Thank you 🙂

    Reply
  11. Alida Ryder

    November 13, 2013 at 8:11 AM

    Absolutely!

    Reply
  12. Linda R.

    November 10, 2013 at 11:14 PM

    THis looks so yummy! Would really be good with a drizzle of balsamic reduction!

    Reply
  13. Vogue Cuisine

    November 1, 2013 at 10:56 PM

    Looks delish!!!! Definitely trying it out!! http://www.voguecuisine.wordpress.com

    Reply
  14. Alida Ryder

    October 21, 2013 at 8:42 PM

    I hope you both love this tart as much as I do!

    Reply
  15. Alida Ryder

    October 21, 2013 at 8:42 PM

    I used Roma tomatoes.

    Reply
  16. Cinny

    October 17, 2013 at 10:13 PM

    Looks great! What type of tomatoe did you use?

    Reply
  17. Aya

    October 16, 2013 at 10:16 PM

    This seems really easy to do and my bf is a nut for Caprese! I will definitely give this a go! Thank you!

    -Aya

    http://healthy-appetite.blogspot.de/

    Reply
  18. Alida Ryder

    October 11, 2013 at 5:06 PM

    Thanks for the lovely compliment Dale!

    Reply
  19. Dale

    October 11, 2013 at 12:10 PM

    Hello,

    I don’t like many food blogs, but I do enjoy 2 of them. I really like yours and “Cooking With Mr. C.” on Facebook. Between the two of you, I get so many ideas.

    Keep those recipes coming.

    Dale

    Reply
  20. Alida Ryder

    October 11, 2013 at 8:34 AM

    I agree!

    Reply
  21. all talk entertainment

    October 11, 2013 at 2:24 AM

    I’m definitely going to have to try this. Perfect with the holidays coming.

    Reply
  22. Alida Ryder

    October 10, 2013 at 5:18 PM

    Thanks Angie.

    Reply
  23. Alida Ryder

    October 10, 2013 at 5:18 PM

    Annette, ek koop dit gewoonlik by Woolies.

    My tweede boek is in November uit.

    Reply
  24. Annette

    October 10, 2013 at 12:38 PM

    Hallo Alida,

    Waar koop jy Buffalo / Fior di Latte kaas? Ek bly in Benoni, Oos-Rand en kry dit glad nie in die hande nie.
    Wanneer is jou tweede resepte boek op die rak?

    Reply
  25. [email protected]'s Recipes

    October 10, 2013 at 4:47 AM

    wow this looks so flaky and gorgeous with the colours and flavours!

    Reply

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